Caraway-Rye Bread

Photo: flickr user Francis Storr

Ingredients

cup lukewarm water, (110-degree)

ounce active dry yeast

1 teaspoon salt

1 tablespoon caraway seed

2 tablespoons light molasses or honey

cup rye flour

leveled but not sifted

2 cups unbleached all-purpose flour

1 tablespoon unsweetened cocoa powder

Additional unbleached all purpose flour

for kneading

Preparation

Makes 1 loaf. VEGAN

What this rye is not: chewy and tangy like sourdough rye, sweet and aromatic like Swedish rye, black and hearty like pumpernickel. What this rye is: fine-textured, savory, with a delicious flavor and color. Use an unsulphured molasses with a light flavor (not blackstrap molasses) or honey.

Put water in large bowl. Sprinkle yeast on surface. Let soften. Whisk to dissolve. Add salt, caraway seed and molasses or honey, stirring to mix. Add both flours and cocoa powder, stirring to mix with sturdy wooden or stainless steel spoon. Stir until all flour is incorporated.

Turn out on lightly floured board. Knead 5 to 8 minutes, or until dough is elastic and not too sticky: rye flour tends to make a sticky dough. Clean and dry bowl: lightly oil. Return dough to bowl. Cover with clean damp towel and let rise in warm (85 degrees) place until doubled in bulk, at least 1 hour.

Punch down dough. turn out and knead briefly. Shape into loaf: place in lightly oiled nonstick loaf pan. Cover with clean damp towel, let rise 45 minutes, until doubled in size, or until impression left in dough by thumb remains and does not spring back.

Preheat oven to 400 degrees. Make three diagonal slashes 1/4-inch deep in dough with straight-edge razor blade or sharp knife. Bake 40 minutes; cool on wire rack.

Makes 1 loaf